Jalapeños Rellenos Stuffed Jalapenos Recipes

EASY CHEESE-STUFFED JALAPENOS

Steps:

• Preheat oven to 400°. Cut jalapenos in half lengthwise; remove seeds and membranes. In a large saucepan, boil peppers in water for 5-10 minutes (the longer you boil the peppers, the milder they become). Drain and rinse in cold water; set aside., In a small bowl, beat the cream cheese, cheddar cheese and Worcestershire sauce until smooth. Spoon 2 teaspoonfuls into each jalapeno; sprinkle with bacon. Arrange on greased baking sheets. Bake until filling is warmed, 3-5 minutes.

CHEESE AND BACON JALAPENO RELLENOS

Steps:

• Heat oven to 375 degrees F.
• Combine all ingredients except peppers; spoon into peppers.
• Place, filled-sides up, on baking sheet.
• Bake 10 min. or until cheese is melted.

STUFFED JALAPENOS III

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stuff each jalapeno half with whipped cream cheese. Wrap a half slice of bacon around each stuffed jalapeno half.
• Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.

STUFFED JALAPENOS

Steps:

• Preheat oven to 450 degrees. In a small bowl, mix together cream cheese and cheddar. Season with salt and pepper. With a small spoon, fill each jalapeno half with about 1 tablespoon cheese mixture. Place peppers on a parchment-lined baking sheet and bake until cheese is browned and bubbling, about 10 minutes, rotating sheet halfway through.

CHILES RELLENOS JALAPENOS

Steps:

• Make the pickled onion: Combine the red onion, lime juice, olive oil, oregano and 1/2 teaspoon salt in a small bowl. Let stand 30 minutes or up to 1 day; drain.
• Meanwhile, make the sauce: Fill a medium pot with water and add the tomatoes, onion and garlic. Bring to a boil and turn off the heat; let cool. Drain the ingredients, then transfer to a blender and puree until smooth; season with salt. Heat the vegetable oil in a medium saucepan; add the tomato mixture and cook until slightly reduced, about 10 minutes. Set aside.
• Prepare the jalapenos: Heat 1/2 inch vegetable oil in a large saute pan over medium-high heat until very hot. Fry the jalapenos until blistered, 3 to 4 minutes per side. Transfer to a paper towel-lined plate to drain, then place in a bowl and tightly cover with plastic wrap. Let steam about 15 minutes, then peel off the blistered skins using a paring knife or rub with a kitchen towel. Using a sharp small knife, cut a T in each jalapeno, starting at the top of the pepper and running almost to the bottom. Using a very small spoon or the tip of the knife, carefully remove the seeds and veins. Set the peppers aside.
• Make the filling: Heat 1 tablespoon vegetable oil in a medium skillet. Add the potato and cook, stirring, until golden and crisp, about 10 minutes. Transfer to a plate using a slotted spoon. Add the carrot, onion and garlic to the skillet; cook, stirring, until fragrant, 5 minutes. Add the beef and cook, breaking up the meat, until it starts browning, about 5 minutes. Add the raisins and potato. Cook, stirring, until the meat is cooked through, about 10 more minutes. Season with salt and pepper.
• Reheat the sauce, adding up to 1/2 cup water if it is too thick. Divide the beef mixture among the jalapenos. Top with the tomato sauce and pickled red onion.

JALAPEñOS RELLENOS (STUFFED JALAPENOS)

Steps:

• Trim and discard stem ends of 8 jalapeño chiles (always wear rubber gloves when handling hot chiles). Scrape seeds and veins out of each chile with a thin-bladed knife.
• Mash together queso fresco (fresh Mexican cheese), cilantro and mint leaves, and yellow onion. Stuff chiles with mixture, dividing it equally between them.
• Sauté chiles in a lightly oiled nonstick skillet over medium-low heat, turning occasionally, until soft and all sides are browned, about 15 minutes.

STUFFED JALAPENOS

Steps:

• Preheat grill to medium.
• Wash jalapeños and cut off tops.
• Using end of vegetable peeler, scrape out seeds and membrane (NOTE: wear plastic gloves to protect hands if you are sensitive to hot peppers).
• Poke a hole in the bottom of each pepper (so it can release moisture during cooking and so it won't force the cornbread filling to boil out of the top).
• Season inside of each pepper with a little salt or creole seasoning.
• Make cornbread mix according to directions on box adding cheese and liquid smoke.
• Fill peppers to within 1/4-inch to top of pepper leaving that space for cornbread to bake and rise.
• I use a pastry bag or a Zip style bag with the end cut off to fill the peppers.
• If your peppers are small they will shrink more as they cook so stick a toothpick through the tops of them to keep them from falling through the Chili Grill® holes.
• Place them all in the Chili Grill® holder and place on preheated grill (med heat).
• Close grill cover and let them cook for about 30 minutes checking them halfway through.
• (You might have to adjust the heat to low if they are browning too quickly).
• Peppers will look shriveled and cornbread will pop up over top of peppers when done.
• Enjoy!